Mysuru Rasam

Ingredients

• 1/4 cup Split pigeon pea (toor dal/arhar dal)
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Tamarind paste
• 1/4 teaspoon Asafoetida
• 8-10 Curry leaves
• 1 medium Tomato,chopped
• 2 tablespoons Fresh coriander leaves,chopped
• 2 teaspoons Dried rose petals
• to taste Salt
• 1 tablespoon Oil
• 2 teaspoons Split Bengal gram (chana dal)
• 1 1/2 teaspoons Coriander seeds
• 1 inch piece Ginger,chopped
• 8-10 Black peppercorns
• 2-3 Dried red chillies
• 1 tablespoon Fresh coconut ,scraped
• 1 tablespoon Ghee
• 1/2 teaspoon Mustard seeds
• 1-2 Dried red chillies
• 4-6 Curry leaves

Method

1. Cook the dal with turmeric powder and 2½ cups water in a pressure cooker till 2-3 whistles are given out. Heat 1 tbsp oil in a non-stick pan. Add chana dal and sauté lightly. Add coriander seeds, ginger and black peppercorns. Take the pan off the heat and add red chillies and coconut.
2. Mix well and set aside to cool. Grind with a little water to a fine paste. Heat ½ cup water in a deep non-stick pan. Add tamarind paste, asafoetida and curry leaves. When the mixture comes to a boil, add the ground masala, tomato, coriander leaves and rose petals. Mix well, add 1 cup water. Cover and cook on medium heat for 2-3 minutes.
3. Mash the dal and stir into the pan. Add salt and mix and let it come to a boil on high heat. Reduce heat and simmer for 2-3 minutes. Take the pan off the heat. Heat ghee in a small pan. When the ghee melts add mustard seeds and let them splutter. Add red chillies and curry leaves. Add this tempering to the rasam and cover immediately. Cook for 1 minute. Serve hot.